Study of Instant Organic Jasmine Rice Porridge Properties
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Abstract
The objective of this research was to study the physical, chemical and sensory properties of instant organic jasmine rice porridge from broken rice by adding pullulanase enzyme and dried using drum dryer, comparing the quality with commercial instant jasmine rice porridge. The results showed that the water absorption index (WAI) and the resistant starch content of instant organic jasmine rice porridge were higher than commercial instant jasmine rice porridge (p<0.05). Sensory evaluation revealed that the overall acceptability score of instant organic jasmine rice porridge and commercial instant jasmine rice porridge were slightly like (6.07±1.83 and 6.73±1.34). Instant organic jasmine rice porridge with chicken product was developed by using instant organic jasmine rice porridge as an ingredient. As a result, the moisture content was higher, while the WAI was significantly lower than commercial instant rice porridge with chicken (p<0.05). Sensory evaluation showed the overall acceptability score of instant organic jasmine rice porridge with chicken was moderately like (7.46±1.20). In addition, the nutritional value of instant organic jasmine rice porridge with chicken had protein, fat, carbohydrate and energy of 12.15, 3.12, 75.34 % and 378.05 kcal/100 g, respectively. The amount of iron, calcium, sodium, vitamin B1 and vitamin A were 1.01, 19.16, 1,765, 0.03, and 63.42 mg/100 g, respectively. The current research indicates that this organic jasmine rice porridge contains high resistant starch and WAI, suggesting health benefits of this porridge. However, there is still room for improvement in the taste and texture of the organic jasmine rice porridge to gain the better consumer acceptability and to develop this porridge as a health food product.
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References
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